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Once the legumes are cooked and filtered from the liquid, the filtered cooking liquid is referred to as "aquafaba". Comparing the final composition of cooked beans with raw ones shows that, under 'normal" cooking conditions, approximately 5% of the initial composition of the bean has been dissolved
415:
to water is typical for aquafaba, although the concentration can also be increased by heating the solution to allow evaporation of the water, increasing the solids concentration to 10% or more, depending on recipe requirements. This can be especially useful for applications in which
428:. The concentration of soluble solids can also be tailored to produce a more stable foam, using less aquafaba, by scrupulously filtering non-soluble material from the solution and also by adjusting the concentration to the application at hand.
180:
Around the same time, vegan food enthusiast Goose Wohlt discovered that the cooking liquid can replace egg white without the need for stabilizers. In March 2015 he published a recipe for egg-free meringue using only chickpea liquid and sugar.
387:. During the process of cooking legume seeds, soluble carbohydrates and proteins in the seed dissolve, allowing them to enter the cooking water. More soluble material will be extracted from the beans when both the cooking temperature and the
196:
Aquafaba is used as a replacement for eggs and egg white. Its composition of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during cooking gives it a wide spectrum of
328:. Other legumes, such as peas, lentils, soy, kidney, and black beans can be used, but their slightly different compositions may require more adjustment of water content to work well.
309:
Aquafaba contains about ten per cent of the protein of egg whites by weight. The difference in protein content may enable those who cannot properly metabolize proteins (such as
1184:
Rachwa-Rosiak, Danuta; Nebesny, Ewa; Budryn, Grażyna (January 1, 2015). "Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review".
1125:
1328:
Stantiall, S. E.; Dale, K. J.; Calizo, F. S.; Serventi, L. (2018). "Application of pulses cooking water as functional ingredients: the foaming and gelling abilities".
223:
The simplest way to obtain aquafaba is to decant the liquid from canned or boxed legumes such as white beans or chickpeas. It also can be made by boiling, steaming,
618:
220:
In general one medium egg white can be replaced with 30 millilitres (2 tablespoons) of aquafaba, or one medium whole egg with 45 ml (3 tbsp).
726:
1260:
Sayar, Sedat; Turhan, Mahir; Köksel, Hamit (December 1, 2003). "Application of unreacted-core model to in situ gelatinization of chickpea starch".
756:
588:
407:) and proteins. The ratio of carbohydrate to protein in aquafaba is approximately the same ratio as is found in the uncooked dry beans. Fat and
1288:
782:
648:
993:
161:
In
December 2014, the French musician Joël Roessel found that water from canned beans can form foams much like protein isolates and flax
1390:
674:
368:), and water. The carbohydrates occur in higher concentrations than the proteins; the carbohydrates in legumes consist mostly of the
383:, by weight, is listed as 19% protein, 61% carbohydrate, 6% lipids, and 14% water. These amounts are approximate, and can vary by
1289:"Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods"
324:
The aquafaba most similar to egg white in its culinary characteristics appears to be from chickpeas and white beans such as the
314:
313:) to consume foods which are normally egg-based. The lower protein content makes it unsuitable for applications which rely on
1133:
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403:
into the cooking water. In 2018 the dry residue of aquafaba was found to consist mainly of carbohydrates (sugars,
914:
610:
474:
828:
462:
718:
673:
Shim, Youn Young; Mustafa, Rana; Shen, Jianheng; Ratanapariyanuch, Kornsulee; Reaney, Martin J. T. (2018).
1235:
1389:
Youn Young Shim; Rana
Mustafa; Jianheng Shen; Kornsulee Ratanapariyanuch; Martin J. T. Reaney (2018).
748:
580:
1311:
778:
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553:
166:
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1051:
1388:
558:
1439:
26:
1236:"Nutrition Facts and Analysis for Chickpeas (garbanzo beans, bengal gram), mature seeds, raw"
566:
210:
1391:"Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas"
675:"Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas"
8:
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1103:
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411:, both present in the uncooked dry beans, were not detected. A concentration of 5%
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1221:
1104:"Aquafaba: The Vegan Superfood for Effortless Weight Loss! - Health & Healthier"
547:
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294:. Aquafaba is also recommended as a vegan substitute for egg white in preparing
1307:
496:
417:
337:
114:
1341:
1052:"16 Unbelievable Vegan Recipes You Can Make With Canned Bean Juice (Aquafaba)"
805:
188:
group was created to encourage development and popularize the egg substitute.
1433:
1205:
1005:
404:
299:
206:
202:
16:
Residual water from cooking legumes, used in recipes to substitute egg whites
994:"'Aquafaba': chickpea brine is a surprisingly egg-cellent baking substitute"
431:
All else being equal, the concentration of aquafaba will vary according to:
39:
1420:
1213:
704:
341:
303:
255:
1126:"How to Use Aquafaba (AKA Chickpea Brine) for Vegan "Egg White" Cocktails"
1156:
376:
271:
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122:
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836:
412:
279:
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do. Roessel shared his experiments on a blog and published recipes for
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125:. It is especially suitable for use by people who avoid eggs, such as
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110:
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made from chickpea liquid to demonstrate its foaming capabilities.
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processing methods (prior industrial dehydration, pre-soaking)
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have been cooked. Its use in cuisine was the discovery of the
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126:
80:
62:
438:
cooking conditions (pH, temperature, pressure and duration)
1327:
521:
86:
71:
1183:
942:"Egg-Free, Dairy-Free, Vegan Italian Meringue Buttercream"
379:. A typical nutritional composition of dried chickpeas at
391:
are increased, as well as by extending the cooking time.
109:
Due to its ability to mimic functional properties of
77:
68:
65:
59:
450:
carbohydrate type (sugar vs fibre) and concentration
83:
74:
546:
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441:legume variety (e.g.,'Kabuli' vs 'Desi' chickpeas)
1259:
1431:
1286:
1287:Alajaji, Saleh A.; El-Adawy, Tarek A. (2006).
1186:Critical Reviews in Food Science and Nutrition
1078:"Nina's Game Changing Vegan Butter w Aquafaba"
1364:"Aquafaba, what is its chemical composition?"
779:"Meringue végétalienne - Révolution végétale"
1027:"13 Amazing things you can do with aquafaba"
859:"One solution for all egg-free baking needs"
807:Le Défi FUDA - BONUS #1 Mission Pois Chiches
803:
939:
148:
142:
915:"The Best Vegan Egg Substitute For Baking"
1410:
694:
1296:Journal of Food Composition and Analysis
424:are more important characteristics than
393:
242:Sweet applications for aquafaba include
233:
38:
1432:
668:
666:
621:from the original on February 27, 2015
113:in cooking, aquafaba can be used as a
1330:European Food Research and Technology
1179:
1177:
991:
883:
881:
879:
567:participating institution membership
1132:. December 17, 2015. Archived from
785:from the original on March 28, 2015
663:
591:from the original on March 15, 2016
317:egg protein for structure, such as
21:For the mushroom formerly known as
13:
1382:
1280:
1174:
992:Valle, Mary (September 29, 2015).
876:
851:
804:Olkan Elijah (February 22, 2015),
759:from the original on April 4, 2015
729:from the original on June 24, 2015
651:from the original on June 25, 2015
298:with a foamy "head", particularly
238:Meringue kisses made from aquafaba
14:
1456:
1395:Journal of Visualized Experiments
1154:
887:
826:
679:Journal of Visualized Experiments
539:
519:
513:
611:"Mousses – Isolats de protéines"
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94:) is the viscous water in which
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270:. Savory applications include
1:
1274:10.1016/S0260-8774(03)00057-8
507:
1198:10.1080/10408398.2012.687418
719:"Île flottante végétalienne"
522:"The Official Aquafaba Site"
340:, are primarily composed of
132:
7:
1262:Journal of Food Engineering
940:lindajulien (May 8, 2015).
485:
480:Aquafaba lemon meringue pie
167:floating island of Chaville
115:direct replacement for them
10:
1461:
1308:10.1016/j.jfca.2006.03.015
454:
156:
31:
20:
1342:10.1007/s00217-017-2943-x
554:Oxford English Dictionary
117:in some cases, including
32:Not to be confused with
559:Oxford University Press
444:miscellaneous additives
191:
106:musician Joël Roessel.
43:Aquafaba from a tin of
399:
239:
149:
143:
47:
27:Ramaria flavosaponaria
1130:Tales of the Cocktail
641:"Mousses – Mucilages"
447:protein concentration
397:
237:
42:
1157:"Aquafaba Nutrition"
781:. December 4, 2014.
755:. December 9, 2014.
749:"Mousse au chocolat"
725:. December 7, 2014.
647:. December 7, 2014.
617:. December 7, 2014.
587:. December 4, 2014.
581:"La mousse végétale"
184:A few days later, a
971:olivesfordinner.com
919:The Huffington Post
753:Révolution végétale
723:Révolution végétale
645:Révolution végétale
615:Révolution végétale
585:Révolution végétale
557:(Online ed.).
1370:. January 28, 2016
839:on August 29, 2018
829:"Aquafaba History"
400:
284:cheese substitutes
240:
141:is from the Latin
48:
1240:SELFNutritionData
1031:The Vegan Society
565:(Subscription or
468:Aquafaba macarons
336:Legume seeds, or
276:dairy substitutes
227:, or microwaving
1452:
1425:
1424:
1414:
1386:
1380:
1379:
1377:
1375:
1368:www.friekaker.no
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1318:
1317:on May 28, 2016.
1316:
1310:. Archived from
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1192:(8): 1137–1145.
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1167:
1161:www.aquafaba.com
1152:
1146:
1145:
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1136:on April 3, 2016
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1106:. April 21, 2024
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894:www.aquafaba.com
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835:. Archived from
833:www.aquafaba.com
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526:www.aquafaba.com
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398:Whipped aquafaba
381:room temperature
319:angel food cakes
311:phenylketonurics
292:meat substitutes
225:pressure cooking
171:chocolate mousse
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1397:(132): e56305.
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1084:. July 18, 2015
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1058:. June 17, 2015
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967:"Vegan S'mores"
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1302:(8): 806–812.
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1268:(4): 349–356.
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1155:Wohlt, Goose.
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1082:PlantePusherne
1069:
1043:
1018:
984:
973:. May 24, 2015
958:
932:
921:. October 2015
906:
890:"Aquafaba FAQ"
888:Wohlt, Goose.
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827:wohlt, goose.
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520:Wohlt, Goose.
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1372:. Retrieved
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1312:the original
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1243:. Retrieved
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1164:. Retrieved
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1138:. Retrieved
1134:the original
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1120:
1108:. Retrieved
1098:
1086:. Retrieved
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1060:. Retrieved
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1034:. Retrieved
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1021:
1009:. Retrieved
998:The Guardian
997:
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975:. Retrieved
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949:. Retrieved
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935:
923:. Retrieved
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897:. Retrieved
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866:. Retrieved
862:
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841:. Retrieved
837:the original
832:
822:
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799:
787:. Retrieved
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761:. Retrieved
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743:
731:. Retrieved
722:
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653:. Retrieved
644:
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623:. Retrieved
614:
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593:. Retrieved
584:
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552:
541:
529:. Retrieved
525:
515:
430:
401:
335:
323:
308:
304:whiskey sour
268:marshmallows
241:
222:
219:
217:properties.
211:gelatinizing
195:
183:
179:
160:
147:(water) and
138:
136:
123:marshmallows
108:
96:legume seeds
50:
49:
22:
18:
946:Geeky Cakes
426:foamability
377:amylopectin
332:Composition
272:baked goods
199:emulsifying
45:white beans
1434:Categories
569:required.)
548:"aquafaba"
508:References
413:dry weight
280:mayonnaise
231:in water.
215:thickening
111:egg whites
1374:March 23,
1245:March 23,
1206:1549-7852
1166:March 22,
1140:March 22,
1110:April 24,
1088:March 22,
1062:March 22,
1036:March 22,
1011:March 23,
1006:0261-3077
977:March 22,
951:March 22,
925:March 23,
899:March 22,
868:March 23,
843:March 22,
813:March 22,
789:March 22,
763:March 22,
733:March 22,
655:March 22,
625:March 22,
595:March 22,
531:March 22,
492:Egg white
422:viscosity
366:globulins
326:Navy bean
315:denatured
302:like the
296:cocktails
260:ice cream
244:meringues
137:The word
133:Etymology
119:meringues
100:chickpeas
1421:29553544
1350:90229904
1222:31911189
1214:24915347
783:Archived
757:Archived
727:Archived
705:29553544
649:Archived
619:Archived
589:Archived
502:Veganism
486:See also
389:pressure
362:albumins
358:proteins
248:macarons
186:Facebook
175:meringue
163:mucilage
153:(bean).
139:aquafaba
98:such as
51:Aquafaba
34:Aquafina
1412:5912395
696:5912395
455:Gallery
385:variety
373:amylose
288:batters
207:binding
203:foaming
157:Origins
1419:
1409:
1348:
1220:
1212:
1204:
1004:
703:
693:
409:starch
352:, and
350:sugars
346:starch
338:pulses
290:, and
266:, and
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